germanwife Recipe Reviews (Pg. 1) - Allrecipes.com (18161752)

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Foolproof Rib Roast

Reviewed: Dec. 26, 2009
Like other reviewers, I was hesitant to use this method. I had only a 4 pound roast, but followed the directions to the letter. It was fabulous! Everyone loved it. It turned out a medium rare, just like how we like it, and registered about 150+ degrees, internal temperature. I baked all the things I had to bake before I put the roast in the oven, and then just used the microwave to heat those things up. Thanks for sharing!
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Broccoli Beef I

Reviewed: Nov. 4, 2009
I thought this was excellent. I pretty much made it as written, except I did add a bit more ginger and some garlic powder. I didn't think it was bland at all. Because I used a tough cut of beef, I marinated it in soy sauce and garlic for about 2 hours (after slicing it), so maybe that helped to give it more flavor than some have said it has. I also added some carrots, mushrooms, and onions, but it would have been fine with just the beef and broccoli.
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Grandmother's Buttermilk Cornbread

Reviewed: Jan. 26, 2015
I love this recipe. I live in the south, and for those who scowl at this recipe for having sugar in it, because no true southerner would add sugar to cornbread, I have this to say. I will take this way of making cornbread over the non-sugar way any day. :-)
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3 users found this review helpful

Traditional Mashed Potatoes

Reviewed: Dec. 26, 2009
I was so excited to actually have fluffy potatoes for once, instead of the gluey ones I normally make. I don't know what did the trick with these, but they were wonderful! I'll be making potatoes this way from now on. The proportions of potatoes, milk, salt, and butter are perfect! Thanks for posting this recipe.
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Raspberry Linzer Cookies

Reviewed: Dec. 4, 2010
I've been making these for years, except I don't do the egg white or the nuts. They really do take some time to make and the dough can be very soft and sticky, so refrigerating before rolling out is a must. I also sprinkle confectioners sugar over the finished cookies and they are beautiful to look at. I bake them every Christmas and often have to make two or three batches, because everyone loves them.
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9 users found this review helpful

Old-Fashioned Scalloped Corn

Reviewed: Nov. 25, 2010
My family loves this dish and asks for it frequently. It's so easy to make and so delicious. The only thing I add to it is about a 1/2 tsp. of salt to the corn mixture, and instead of 3 cans of creamed corn, I use 2 and then 1 can of whole corn, drained. Delicious. Thank you for the recipe!
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6 users found this review helpful

Creamy Chicken and Wild Rice Soup

Reviewed: Sep. 17, 2010
I made this with leftover rotisseri chicken. The only thing I did was saute some minced onion and garlic with the butter and used 2% milk instead of the cream, but then I did add a little cream at the end. Other than that, followed it to the letter. It was delicious! Restaurant quality for sure.
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2 users found this review helpful

Truck-Stop Buttermilk Pancakes

Reviewed: Jul. 22, 2009
These are wonderful! A little more work to put together then some other recipes I've used, but well worth it. We used fresh mountain blueberries in ours, and my husband ate several more than usual, but said they'd be just as good without the berries. Thank you for sharing this recipe!
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A-Number-1 Banana Cake

Reviewed: Jul. 6, 2009
I gave this a "5" because I used half cake flour and half regular flour. It had a lighter, more "cakey" texture than I think it would have otherwise. Next time I may even use more cake flour and less regular. My husband said this was the best banana cake he'd ever had. I frosted it with a vanilla frosting from a can and it was yummy!
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The Best Banana Pudding

Reviewed: May 30, 2009
Yum! I'm not a big banana pudding fan, but I think it's because of the way it was made when I was a kid, living in the north. Now that I live in the south, I HAD to learn to like it, so I attempted a few different recipes. This one is the winner, in my mind. I didn't think it was "too sweet" as others stated. I halved this recipe for a smaller crowd, and I used only 3 large bananas, which was just fine. It has a nice, light, fluffy texture. Will continue to make!
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Frosted Banana Bars

Reviewed: Jul. 27, 2009
Yummy! I don't review recipe if I haven't followed the recipe exactly. These are yummy even unfrosted.
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Curry Pumpkin Soup

Reviewed: Nov. 1, 2009
I gave this 5 stars because it's very similar to one of our favorite fall soups, but much easier to make. I didn't have any soy sauce on hand, so used 2 tsp. of Worcestershire sauce instead and it was still good, but probably would be better with the soy. It's a great base recipe. You could add sliced sauteed mushrooms and onions to this, and it would be great. The consistency is that of a creamy hot cocoa, so if you're expecting a heavy soup, you won't find it here. For those afraid of using that much curry, don't be. It's not as spicy as you might think in this dish.
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Herbed Pork Roast

Reviewed: Oct. 10, 2009
This was absolutely amazing! My 16 year old son asked if I would make this twice a week. The sugar in the rub made all the difference. It was moist and juicy and very flavorful. I will always use this recipe when I make a pork loin. Thanks for sharing.
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Old Fashioned Onion Rings

Reviewed: Sep. 16, 2009
I just made these tonight, and decided to try baking them instead of frying. They really turned out great. I did put some seasoned salt and paprika into the flour mixture, and I used buttermilk instead of regular milk, just because I had some that needed to be used up. It didn't drip off the onions at all, so that was a benefit to using it. I just put the o-rings on a plate after dunking into the milk mixture, and then did the bread crumbs. I poured about 1/2 cup of oil onto a large baking sheet and baked them at 400 for about 20 minutes, turning halfway through. They were crispy and I didn't have the mess of frying. Yum!
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2 users found this review helpful

Creamy Spinach

Reviewed: Jul. 25, 2011
I've been looking for a good creamed spinach recipe. This one is great! I hate when people rate a recipe after they have not followed it, but I'm about to do the same. I didn't have any bacon, so I omitted that and just used a little more butter. I used 2% milk (and had to keep adding, so half and half would have been very thick). I used fresh spinach, too. It was fabulous!
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Beef Tenderloin With Roasted Shallots

Reviewed: Sep. 15, 2013
I've made this a few times, but used filet mignon instead of a roast.
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Lemon Square Bars

Reviewed: Jun. 19, 2013
I always rate a recipe as it is written, because it bothers me when people rate it after they've done a bunch of stuff to the original recipe. How can anyone know if it's good or not? So, this is an honest review. I made no changes. I've made this 3 times now and it's excellent every time. Now, saying that, I have also made one change one time I made it. I used freshly squeezed lemon juice rather than the bottled. It was better. But either way, this is a 5 star recipe!
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Old Fashioned Mac and Cheese

Reviewed: Feb. 28, 2013
I made this for the first time a few weeks ago, and loved it. The Swiss cheese really does make the difference. Even my picky son ate it. I've got a pan of it in the oven now, but didn't have the Swiss, so we'll see. I'm sure it will still be almost as yummy. Great texture. Smooth and creamy. This time, I also crushed up some buttery crackers to put on the top.
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Alison's Gluten-Free Bread

Reviewed: Nov. 4, 2013
I'm giving this 5 stars, even though I didn't follow it exactly. I figure I followed it closely enough to warrant the rating. I did not make this as a totally gluten-free bread, because I'm just gluten-sensitive and can handle small amounts of gluten, so I made it as a low-gluten recipe. I substituted the millet and bean flour (can't find either of those in my area) with a half cup of wheat flour. I used brown and white rice flour for the rest of it. Also, I used buttermilk in place of skim milk. That was probably a mistake, only because it left a slightly sour taste to it. The texture is wonderful for a rice flour bread, and it rose beautifully. I did not use the bread machine, but my mixer. I mixed the wet ingredients together (proofing the yeast in the milk and honey), and then added the flours, and kneaded together (I did have to use slightly more rice flour while kneading). Then placed it into a greased loaf pan and stuck into a warmed oven. It rose about an hour, baked at 350 for 45 minutes. Seems like this is a flexible recipe that can yield good results with a variety of flours. I haven't had wheat in months and feel great, but I have missed bread. This will do nicely. Thanks for sharing the recipe!
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Award Winning Peaches and Cream Pie

Reviewed: Jul. 25, 2014
All can say is OMgosh, this is AWESOME! I could eat the entire pie by myself! I did as some other reviewers suggested, and baked the crust for a few minutes first. I realized that may have been a mistake later on, because the topping didn't extend to the edges, and the top and bottom didn't really came together like it looked in the picture. But my oh my, this is so delicious! Next time I'm not going to prebake and see what happens.
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